Asian Taste brand Roasted Eel Rice with Sautéed Baby Bok Choi, an Over-Medium Egg, and Crying Man brand Preserved Pickled Mustard
Asian Taste brand Roasted Eel Rice with Sautéed Baby Bok Choi, an Over-Medium Egg, and Crying Man brand Preserved Pickled Mustard
by Perky214
6 Comments
Perky214
(1) The tin
(2) The meal – total comfort food
(3) Opened tin
(4-7) My eel rice always starts with 1 tbsp fresh grated ginger and garlic paste, eel tin sauce, eel pieces that I have removed the spines from. Hit the button and wait for ding.
(8) Ding!
(9) I put my eel rice in a small bowl and flip it over into a larger bowl to be all purty and high-falootin’ 🤣
(10-12) Simple sauteed baby bok choi – a little neutral oil and mushroom soy sauce, cooked until crisp-tender
(13) Topped with an over-medium egg
(14-15) Add a dollop of my favorite Sichuan pickles
(16-17) Break the yolk, stir it up and YUM!!
(18-19) Nutrition and Ingredients
———————————————
What’s so great about a basic eel rice recipe is you can make it 30 times and it’s never the same. You can customize the eel, include or leave out vegetables, add spices or condiments from any cuisine – the only limit is your imagination!
This Asian Taste eel tin is always a winner – the sweet tin sauce marries well with chile, Sichuan 5-spice, and any other warm spices. It can be sweet or savory – I haven’t tried it with Indian spices, but now I think I will, and soon!
11/10 I will buy this tin again – and I have 3 more of them in the stash, because I can’t resist a tinned eel sale at the 99 Ranch
idhtftc
Why would you call you company “crying man”.
tonegenerator
Yeah this looks killer. I love pickled mustard greens – need to order some more packs.
huge43
Your posts are great, love the slide show.
beamerpook
Ooh! I have some mysterious roasted eels that I want to try, but wasn’t sure how. I was thinking sticky rice. But adding the pickled mustard green sounds like it would go great!
Oddarette
Dude, y’all are so creative with your tins on this sub. It’s so inspiring.
6 Comments
(1) The tin
(2) The meal – total comfort food
(3) Opened tin
(4-7) My eel rice always starts with 1 tbsp fresh grated ginger and garlic paste, eel tin sauce, eel pieces that I have removed the spines from. Hit the button and wait for ding.
(8) Ding!
(9) I put my eel rice in a small bowl and flip it over into a larger bowl to be all purty and high-falootin’ 🤣
(10-12) Simple sauteed baby bok choi – a little neutral oil and mushroom soy sauce, cooked until crisp-tender
(13) Topped with an over-medium egg
(14-15) Add a dollop of my favorite Sichuan pickles
(16-17) Break the yolk, stir it up and YUM!!
(18-19) Nutrition and Ingredients
———————————————
What’s so great about a basic eel rice recipe is you can make it 30 times and it’s never the same. You can customize the eel, include or leave out vegetables, add spices or condiments from any cuisine – the only limit is your imagination!
This Asian Taste eel tin is always a winner – the sweet tin sauce marries well with chile, Sichuan 5-spice, and any other warm spices. It can be sweet or savory – I haven’t tried it with Indian spices, but now I think I will, and soon!
11/10 I will buy this tin again – and I have 3 more of them in the stash, because I can’t resist a tinned eel sale at the 99 Ranch
Why would you call you company “crying man”.
Yeah this looks killer. I love pickled mustard greens – need to order some more packs.
Your posts are great, love the slide show.
Ooh! I have some mysterious roasted eels that I want to try, but wasn’t sure how. I was thinking sticky rice. But adding the pickled mustard green sounds like it would go great!
Dude, y’all are so creative with your tins on this sub. It’s so inspiring.